2 lbs small red potatoes, quartered 1/2 c. butter 1/2 c. milk 1/4 c. greek yogurt, plain salt and pepper to taste
In a large pot of lightly salted boiling water, cook potatoes until tender but firm, about 10 minutes. Drain pot and placed potatoes in a large bowl. Add butter, milk, sour cream, and pepper to bowl. Mash all together until smooth and creamy. Serve warm.